I was looking for a leg of lamb recipe after I got a very nice piece of lamb from our local butcher in Melkbosstrand. Not wanting to go the traditional oven baked route, I decided to look for something more exciting and opted for this Ottolenghi’s Barbequed Leg of Lamb with Almonds recipe.
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I recently got my hands on some very good quality warthog stewing meat. While searching for a suitable recipe, I stumbled upon this recipe by Nico Verster – Slow-roasted warthog potjie with dukka spice – which had me instantly intrigued. Dukka (or dukkah or duqqa) is an Egyptian seed and nut condiment where warthog is a venison meat often used in South African cuisine and cooked in a potjie which is a traditional way of cooking food in a cast iron pot. Fusion food indeed!
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So I Googled for “Pork and Bean” and came across this Corsican Bean Soup with Greens and Pork recipe on Food & Wine which sounded very interesting. Unfortunately I couldn’t source all the ingredients and had to make do with what I had. I also decided not to use the word Corsican in the title as I was not too sure how strict you have to follow this recipe to call it anything from Corsica.
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A braai pie is a South African way of cooking a calzone-style pizza (or pie) over the coals. This one specifically, was filled with homemade salami, guanciale and olives, but you can use any filling you like.
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This is an easy Sri Lankan chicken curry which is based on a fish curry I made a while back. The brinjal (aubergine / eggplant) moju is a traditional Sri Lankan side dish which compliments this curry very well.
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I got the idea for this dish from Yotam Ottolenghi who has a very good recipe for Roast gammon with sticky pineapple salad. Instead of using pineapple juice, I opted for fermented pineapple and ginger which added a more tangy taste to the dish.
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I recently got some very impressive sheep tails i.e. skaapstertjies from a friend in Loeriesfontein, a small village in the Northern Cape situated in the Hantam region. This area is renowned for its sheep farming and its hospitality.
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Ragù is an Italian meat-based sauce normally served with pasta. For the meat, I chose duck breasts and as for the pasta, I decided on pappardelle which is a large, very broad and flat pasta. The “ruggedness” of the pappardelle goes very well with the peasant-style ragù. To spruce things up a bit, I added aubergine and fava (broad) beans.
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I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
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